Recipe Index

Ingredients

• 1 lb chicken thigh
• 2 cloves garlic (grated)
• 1 tbsp ginger (grated)
• 2 tbsp light soy sauce
• 1 tbsp shaoxing wine
• 1/2 tsp white pepper
• 1 tbsp sesame oil
• orange zest (of 1/2 orange)
• 1/4 cup chicken stock (sub water)
• 1/4 cup light soy sauce
• 1/4 cup orange juice
• 3 tbsp brown sugar
• orange zest (other 1/2 orange)
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 tsp baking powder
• 1 tsp kosher salt
• 1 tsp white pepper
• 1 quart neutral oil (for frying; I used avocado oil)
• 1 tbsp cornstarch
• 1/4 cup water
• 2 tbsp neutral oil
• 2 cloves garlic (chopped)
• 1 tbsp ginger (minced)
• 1/2 tbsp crushed red pepper
• 2 tbsp distilled white vinegar

Method

1. Cut the chicken thigh into 1-inch pieces and mix them with the grated garlic, grated ginger, light soy sauce, shaoxing wine, white pepper, sesame oil and the first orange zest. Marinate for at least 15 minutes.
2. Stir the chicken stock, light soy sauce, orange juice, brown sugar and the second orange zest together until the sugar dissolves.
3. Whisk the all-purpose flour, cornstarch, baking powder, kosher salt and white pepper in a large bowl. Drizzle in a little of the leftover chicken marinade and mix to form craggy bits in the coating.
4. Dredge the marinated chicken pieces one at a time in the dry mixture, packing the coating on well, and lay them on a sheet tray while the oil heats.
5. Heat the neutral oil in a large wok or Dutch oven to 350°F and fry the chicken for 4 to 5 minutes, until golden brown. Lift it out, bring the oil back to 350°F, and fry a second time for 1 to 2 minutes, until deep golden brown.
6. Whisk the cornstarch and water together. Heat the 2 tablespoons of neutral oil in a wok over high heat, saute the chopped garlic, minced ginger and crushed red pepper for 15 seconds, then pour in the sauce and the distilled white vinegar.
7. Once the sauce just boils, stir in the slurry and cook about 30 seconds to thicken, then toss in the fried chicken for 30 seconds to coat it evenly and serve it at once with rice.

Prep: 30 min · Cook: 15 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data